How To make Cheesy Potato Skins
3 md Baking potatoes
Vegetable oil Seasoned salt 1 c Shredded cheddar cheese
6 sl Bacon, cooked and crumbled
sour cream, jalapenos, and picante sauce optional Preheat oven to 400F. Scrub potatoes thoroughly and rub skin with oil. Bake for 1 hour or until done. Allow potatoes to cool to touch. Cut in half lengthwise. Carefully scoop out pulp, leaving 1/4- to 1/8- inch shells. (Save pulp for another recipe). Cut skins in half crosswise and deep fry in hot oil for 32 minutes until lightly browned. Drain on paper towels. Place skins on a baking sheet. Sprinkle with salt, cheese, and bacon. Place under broiler until cheese melts. Serve with sour cream, jalapenos, and picante sauce. Yield: 1 dozen small servings From: "Celebrate San Antonio - A Cookbook" by the San Antonio Junior Forum, 1986. ISBN 0-961917-0-0 Posted by: Karin Brewer, Cooking Echo, 8/92
How To make Cheesy Potato Skins's Videos
TGIF Potato Skins | Copycat Recipe
TGIF Potato Skins Copycat Recipe
TGIF Potato Skins Ingredients:
6 - 8 Russet Potatoes
Cheddar Cheese
Mozzarella Cheese
Bacon
Green Onion
Sour Cream
Butter
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THE BEST AIR FRY/BAKED CHEESY POTATO||MAE'S KITCHEN
Air fry Cheesy Potato
-4 small to medium size potatoes, skin on, scrubbed and cleaned
-2 tablespoons olive oil
-salt
For toppings:
-Pepperoni or any toppings like bacon, cooked ground beef, shredded chicken, ham, etc.
-Chopped spring onions
-1 1/2 cups Shredded cheese (mozzarella and cheddar)
Music credits
Daily Beetle by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
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Potato Skins
These potato skins are just like you'd get in a restaurant, but better! Loaded with melted cheese, bacon, sour cream, & green onions.
Loaded Potato Skins With Cheese Recipe| Cheesy Potato Skins | Flavorful Filling
These Loaded Potato Skins stuffed with cheese are the perfect easy comfort food.
Melting cheesy goodness baked in a jacket potato is a must try.
These are delicious on their own, but you can top the baked potatoes with any tasty toppings you like.
Cheese & Bacon Air-Fryer Potato Skins
Today on the Old Food Guy I make cheese and bacon potato skins in an air-fryer.
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Crispy Potato Skins | The Best Recipe
Learn how to make crispy potato skins filled with delicious crispy bacon and topped with fresh oozing mozzarella cheese. This potato skin recipe is so easy to make and creates the most amazing appetiser, best of all this recipe only requires a few simple ingredients to get your mouth watering. I can guarantee you'll impress yourself and anyone you serve these to.
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Makes - 14 - 16 (Depending on potato size and weight.
Ingredients -
2 Tbsp (40ml) - Olive Oil,
1kg (2.2lb) - Yukon Gold Potatoes (Substitute for any all-rounder potato)
180g (6.3oz) - Streaky Bacon, Diced (Substitute for shortcut bacon)
2 - Spring Onions (Scallions), Thinly Sliced (Optional but highly recommended)
Mozzarella Cheese, Grated (Amount to your preference)
Sour Cream To Finish
Seasoning To Taste
Storage & Reheating Notes -
After boiling and scooping out the potatoes, they can be stored in the fridge for up to 3 days and they can also be frozen for up to 6 months at this stage.
After baking the potatoes they can be stored in the fridge for up to 3 days and up to 6 months in the freezer.
The final product (including the garnishes) can be stored in the fridge for up to 3 days. Once the Garnish has been put on they cant be frozen. If you wish to freeze any leftovers, make sure they don't have any sour cream or spring onions (scallions) on them.
For reheating, they can be placed back into a preheated oven set to 180.c - 350.f and baked for 10 minutes or until hot. They can also be reheated in a microwave for roughly 1 minute. I do recommend not having the garnishes on them when reheating but it still tastes amazing even if you do (I tested it).
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